I really love having this for breakfast- although I’m not keen on the bitter taste of the kale so I normally omit it. (I think the only way I can consume kale is kale chips or my green drink!) This recipe is vegetarian, dairy free, wheat free, gluten free and is from Gwyneth Paltrow’s recipe book “It’s all good”
- 2 tablespoons extra virgin olive oil
- 1 clove of garlic
- 2 large leaves kale-stems discarded and finely shredded
- 1/2 cup perfectly cooked quinoa
- Sea salt
- Black pepper
- An olive oil fried egg
- 1 spring onion, white and light green parts only, finely sliced.
Heat the oil and garlic over medium heat in a pan until the garlic begins to soften. Add the shredded kale, cook and occasionally stir until the kale has wilted. Add the quinoa and cook, stirring until warmed through, add another 2 minutes. Season the mixture with salt and pepper. Place the mixture in on a plate and top with the egg and sprinkle with the spring onion.